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BEST MEXICAN SHREDDED CHICKEN

Submitted by dudeinthewoodlandsUpdated: October 22, 2016

4/4

reviews (1)

100%

make it again

I love Mexican food. I love to eat it and I love to cook it. I worked in a few Mexican restaurants while putting myself through school and quickly learned that becoming friends with the kitchen staff was the best way to become a better waiter, especially when I forgot to order something for one of my customers! These friendships taught me a lot about cooking and the various cultures of Mexican and Central American folks living in and around the Houston area. This recipe is my best attempt to incorporate various aspects of different types of shredded chicken I have eaten while working and dining in and around where I grew up. Most of my friends seem to like it and I hope you do, too!

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Preparation

Cook bacon to a near crispy state in a big enough pot to boil all the chicken. Add Chicken and brown with the bacon (lightly salt & pepper for good order). Add enough water and chicken stock (50/50) to just cover the chicken. While the water is heating up, add all the powdered seasonings and bay leaves and boil chicken.
When the chicken is done boiling (floats), remove and let cool enough to pull chicken (1" x 3" chunks) - leave water boiling while you do this. Discard skin and bones, throw the chicken back into the pot with all the canned ingredients & cilantro.
Simmer without a lid for 3-4 hours or until the liquid has mostly cooked off, stirring occasionally as needed. Leave some of the liquid - this will keep the flavor better as leftovers. If you plan to eat it all in one sitting, reduce liquid to desired consistency; otherwise, drain what you need for serving and store the rest.
Best served on a flour tortilla as a taco with your favorite toppings but also good as enchiladas - red or green enchilada sauce pairs well with the chicken, so does a Corona...
Enjoy!

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Recent Reviews

This recipe has been here a while and I'm not sure why there's no reviews. I made this mostly as written, except that I didn't have Rotel so used regular diced tomatoes, and I used two chickens (and a really big pot, obviously!) and doubled everything. I wanted something that tasted like the shredded chicken I get at a good Mexican restaurant, and this recipe totally delivered. It's super easy and delicious. It takes a long time, but a large part of it is hands-off cooking time, so that's no big deal. I used the resulting shredded chicken in all kinds of things, tacos, enchiladas, salads, etc. I highly recommend this recipe.